Yao Shi reached out and patted the steel basin containing the pheasant meat: "The pheasants I buy here are all woodland chickens that are at least one and a half years old. They are not the kind that are sold just after the cycle of four months."
Yao Shi asked Fu Yu to look at the meat quality of the chicken: "Did you see it? This kind of chicken is the firmest, and the texture is chewy and gamey."
Fu Yu was a little curious: "Yao Chef, how much does this pheasant cost?"
Yao Shi said: "Normally, the pheasants on the market are around 100, but the pheasants I bought are more expensive. After all, they are old and woodland chickens. The current purchase price is 180."
Fu Yu was stunned: "One hundred and eighty?"
Yao Shi smiled: "This is also because I am a regular customer, have cooperated for a long time, and use a lot. Outsiders used to pay more than 200 for one."
Fu Yu was immediately dumbfounded.
The purchase price of this pheasant alone is more than 200. How much will it cost after cooking?
No wonder Chollima Restaurant didn’t include this dish.
Anyone who knows anything knows that this pheasant is a good thing.
If you don’t know, you have to spend hundreds of dollars just to eat a chicken, so you have to feel like you’re being taken advantage of!
Yao Shi saw Fu Yu's dumbfounded face and said with a smile: "You have to know that there is a huge difference in taste and texture between pheasants raised in captivity and free-range in the forest. If you want to eat ordinary pheasants, , it would be better to just buy the chickens raised. The customers spent money just because they want to taste the game."
Fu Yu secretly smacked his tongue, this rich man really knows how to enjoy it!
Yao Shi smiled: "You have a set meal of 1888 like mine. If there are not two hard dishes, the price will not be sustainable. After the customer has eaten and feels that it is worth the money, he will pay for it next time when he needs it again." I want to come back as soon as possible.”
Fu Yu nodded, feeling that it made sense.
Yao Shi reached out and picked up a piece of chicken breast and said with a smile: "I am telling you this because I want to tell you that the profession of chef is actually a very profitable profession. Once you learn the skills well, how capable you are, How much money can you make."
"The same goes for cooking. If you cook a dish in a small restaurant, you can sell it for dozens of yuan. But in a big restaurant, if you improve the technology and put it on the plate and package it, you can sell it for hundreds of yuan."
"Why do we work hard all day? Isn't it just to make money?"
"As long as you practice your cooking skills well, you won't have to worry about not making money in the future."
Fu Yu deeply agrees with this.
"Come on, let me tell you about this dish."
Yao Shi put the washed chicken breast on the cutting board.
"This magnolia pheasant fillet is a famous dish of the Han people and belongs to the Hunan cuisine."
Fu Yu listened very carefully.
Yao Shi held the knife and began to process the chicken.
"See? First remove the fascia, and then cut it into thin slices. This slice should not be too thin, nor too thick. If it is too thin, it will not be chewy. If it is too thick, the meat will be burned. "
Fu Yu nodded and watched Yao Shi with concentration.
After cutting the pheasant into slices, Yao Shi began to make the sauce with cooking wine and water.
Soak the pheasant slices in the juice to remove the fishy smell.
The magnolia flowers had been washed, and Yao Shi took it in his hand and showed Fu Yu the operation.
"Cut off two ends of each flap, cut off two ends of the top flap, and cut the top into four pieces."
Fu Yu kept it in mind.
"The mushrooms need to be cut into small pieces."
Yao Shi's knife skills are very exquisite. Watching him cut vegetables is like watching an artistic performance. Whether it is the speed of his hand or the cut of the shiitake mushrooms, they are particularly beautiful.
Cut the mushrooms and squeeze out the water from the soaked pheasant slices.
Add refined salt, egg white, and starch according to the proportion, and then mix thoroughly to paste.
Yao Shi's technique when hanging paste is very special.
He put the pheasant slices into the paste and soaked them thoroughly, then picked them up and shook them gently five times before placing the pheasant slices on the preparation plate.
"If the paste is too thick, the fried pheasant slices can be eaten while they are hot. Once they cool down, the fishy smell will emerge."
Yao Shi finished processing a plate of pheasant slices, then turned to Yu and gave some instructions.
This one took a big order. By the time all the dishes for the 120 tables were prepared and delivered to the guests table by table, all the dishes were basically cold.
There is no way to control the time and temperature, so we can only find ways to make up for it during the cooking process.
The ingredients are ready.
Yao Shi sautéed the wok and poured in cooked peanut oil.
When the temperature reaches 140°C, add pheasant slices and shiitake mushrooms and stir-fry until cooked.
Immediately add the magnolia slices, slide them slightly, and pour the oil into a colander.
After using up the colander, Yao Shi habitually reached out and handed it to the side.
Fu Yu took it with a wink and put it aside in a washing basin specially used to store kitchen utensils to be washed.
Fu Yu moved quickly, and Yao Shi was focused on cooking, so he didn't notice that the colander that was originally covered in oil, the moment Fu Yu reached out to take it, all the oil stains automatically slipped off and dripped into the washing basin.
By the time it was placed in the cleaning basin, the colander had become clean with no oil stains attached.
Cook the cooking wine in the original wok.
Add clear soup, refined salt, MSG, and thicken with wet starch.
Finally, add the pheasant slices, shiitake mushrooms, and magnolia flower slices, and stir-fry a few times quickly.
Put all the ingredients on a plate.
"The characteristics of this dish are its white color, fresh flavor and tenderness, so when placing it on the plate, we should focus on highlighting this."
The tableware used by Yao Shi is a rectangular white porcelain plate.
He took a cucumber, peeled it, and cut it into thin strips. The strips were long and continuous, and were spread thinly and densely on the bottom of the porcelain plate.
Then add the pheasant slices and magnolia slices.
A piece of pheasant is stacked on top of a piece of magnolia.
The bottom of the plate is lush and green, and the pheasant slices that stand out are even more white in color.
The taste of magnolia slices is elegant, which can perfectly blend with the fragrant and rich game taste of pheasant slices.
One pheasant breast can be used for two sets of presentations.
Fu Yu watched Yao Shi stacking pheasant slices and magnolia slices skillfully.
I couldn't help but think about it in my mind.
This one hundred and eighty pheasant can actually produce two dishes.
The cost is only ninety yuan.
Including other ingredients and labor costs, the cost of one dish is one hundred and twenty-three.
A table costs 1888. This dish is considered a hard dish. Even if it is converted into 200 yuan, it can still make a net profit of 70 to 80 yuan.
How much does it cost for an order of 120 tables?
Fu Yu's breathing has become rapid.
He knows that catering is a lucrative business.
A plate of food costs just a few dozen yuan in a small restaurant, several hundred yuan in a large hotel, and sometimes it can cost thousands or even tens of thousands in some luxury restaurants.
This is the gap!
Fu Yu was still counting the profits from this order for Yao Shi with excitement.
Yao Shi has finished plating the Magnolia pheasant slices.
Yao Shi asked: "How do you feel? Can you get started?"
Fu Yu nodded: "I'll give it a try."
Yao Shi warned: "This dish is mainly about slicing and slicing. You must pay attention to the knife skills and control the strength when cutting. As for slicing, if you control the heat well, there will be no problem."
Fu Yu is still very confident in his knife skills and fire control.
Especially since he got a new kitchen knife that can cut iron as well as clay, and he hasn't had a chance to practice using it yet.
